It was nice to return to the Artichoke which we have had the real pleasure of visiting a few times now and which is set in the delightful little town of Amersham. This is a fabulous restaurant run by Chef Patron Laurie and along with head chef Ben they produce some fantastic dishes. They also have a very friendly and professional Front of House team who really look after you throughout your stay. Our visit on this occasion was for the first of this years Christmas Sunday Lunches something they do every December. You always receive a lovely welcome when you arrive and on this occasion it was no different. We were then shown to our table which was actually the one we generally sit at and which gives you a good view of the open kitchen. While we looked at the menu we were given a nice surprise in being presented with a complimentary glass of champagne. You have the choice of three menus the A la Carte , Lunch Tasting Menu and the Full 8 Course Tasting Menu. It was the latter which we decided to choose. We started with some Chiltern Black Ale Bread with Lamb Fat Butter this was followed by a fabulous Amuse Bouche a Smoked Celeriac Veloute.
Black Ale Bread
Smoked Celeriac Veloute
Our first course was a delightful Isle of Skye Scallop with octopus , heritage carrots , pork & shellfish reduction. Followed by a fantastic Roasted Salsify with black truffle & creme fraiche dressing , toasted hazelnuts & radicchio.
Isle of Skye Scallop
Roasted Salsify
The next two courses were equally as amazing with the first being a Pan Roasted Foie Gras with agen prune , malted almonds & puff pastry. This was followed by a great take on fish and chips. It was a fillet of Halibut with apple mussel & cider sauce , triple cooked chips & sea beet just devine.
Pan Roasted Foie Gras
Fillet of Halibut
Now it was time for the main course to which you are given a choice either the Venison or Partridge. We decided to have one of each. The Saddle of Venison came with a venison sausage , red cabbage purée , beetroot , potato , flowering sprouts , onion & bacon crumb & a sloe gin sauce. While the Partridge was accompanied by black pudding , morteau sausage , parsnip , kale , raisin purée , chestnuts & pear. Both of these dishes were simply amazing.
Saddle of Venison
Partridge
We then had a cheese course but with a difference as it was a Vacherin Cheese Soup this came with quince compote , spruce powder & fruit bread. This was a very clever dish and absolutely delicious.
Vacherin Cheese Soup
We then finished with desserts with to which we started with a fabulous Rum Glazed Pineapple with candied red chilli , pistachio pastry cream , meringue & Szechuan pepper ice cream. This was followed by a Dark Chocolate Ganache with cherries , buttermilk ice cream & salted caramel ricciarelli.
Rum Glazed Pineapple
Dark Chocolate Ganache
We then finished with coffee and petit fours which really rounded another truly fantastic lunch. During this time we were joined for a chat by owner Laurie. It’s always nice to talk to ether the owner or the chefs when you visit a restaurant as you really get a feel for their passion and dedication that goes into every plate of food. This is definitely a restaurant I would highly recommend and don’t worry if you think it’s a little far to travel for a lunch as there are plenty of places to stay which are all quite reasonable and just a short walk away. I’m certainly looking forward to my next visit in the not to distant future.
Petit Fours
#Amersham #Chilterns #Bucks
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